In most cases, meat is best left out to temp at room temperature 1-3 hours before cooking.
Salt and or dry seasoning can be applied before hand, according to your intended result. Salting meat 1-24 hours prior gives it a chance to penetrate and balance itself throughout the muscle.
SEARING AND OVEN FINISHING | APPROXIMATE COOK TIME IN MINUTES
| Doneness | 1"Steak | 1 1/4" | 1 1/2" | 1 3/4" | 2"Steak |
| Rare 110° F | 3-4 | 5-7 | 9-11 | 14-15 | 16-17 |
| Medium Rare 115-120° F | 5-6 | 9-11 | 13-15 | 18*19 | 20-22 |
| Medium 130° F | 8-10 | 12-14 | 16-18 | 22-24 | 24-26 |
| Medium Well 140° F | 10-12 | 14-16 | 18-20 | 24-26 | 27-30 |
| Well Done 150-155° F | 12-14 | 16-18 | 20-22 | 28-30 | 30-32 |
GRILLING | APPROXIMATE COOK TIMES IN MINUTES
| Doneness | 1"Steak | 1 1/4" | 1 1/2" | 1 3/4" | 2"Steak |
| Rare 110° F | Side 1: 5 Side 2: 3 |
Side 1: 5 Side 2: 4 |
Side 1: 6 Side 2: 4 |
Side 1: 7 Side 2: 5 |
Side 1: 8 Side 2: 6 |
| Medium Rare 115-120°F | Side 1: 5 Side 2: 5 |
Side 1: 6 Side 2: 6 |
Side 1: 7 Side 2: 6 |
Side 1: 8 Side 2: 7 |
Side 1: 9 Side 2: 8 |
| Medium 130° F | Side 1: 6 Side 2: 5 |
Side 1: 7 Side 2: 6 |
Side 1: 7 Side 2: 7 |
Side 1: 8 Side 2: 8 |
Side 1: 10 Side 2: 9 |
| Medium Well 140° F | Side 1: 7 Side 2: 6 |
Side 1: 8 Side 2: 7 |
Side 1: 8 Side 2: 8 |
Side 1: 9 Side 2: 9 |
Side 1: 11 Side 2: 10 |
| Well Done 150-155° F | Side 1: 8 Side 2: 7 |
Side 1: 9 Side 2: 8 |
Side 1: 10 Side 2: 9 |
Side 1: 11 Side 2: 10 |
Side 1: 13 Side 2: 12 |